| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cajun | Remoulade, Cajun, To post | 1 | Servings |
INGREDIENTS
| 1 | c | Mayonnaise |
| 1/2 | c | Chili sauce |
| 1/4 | c | Ketchup |
| 1/4 | ts | Prepared mustard |
| 1 | tb | Worcestershire sauce |
| 4 | Cloves garlic; minced | |
| 1 | ts | Black or white pepper |
| Onion juice; medium onion, pureed and strained | ||
| 1 | ds | Tabasco® sauce |
| 1 | Hardboiled egg; finely shredded |
INSTRUCTIONS
1. Put all ingredients in a 1 quart jar and shake well, or use blender on slow. Notes: If you like, you can omit the egg and double or triple this recipe and store it in the refrigerator indefinitely in a sealed jar. The egg can be added to the amount you use each time you wish to use the sauce. Formatted and Busted by RecipeLu Recipe by: Potpourri Festival; October 14-16, 1995 Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 17, 1998
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